These blueberry biscuits are a delightful fusion of classic Southern biscuits and sweet blueberries, perfect for breakfast or brunch. Light and flaky with bursts of juicy blueberries in every bite, they are slightly sweetened, making them a perfect accompaniment to your morning coffee or afternoon tea. A drizzle of glaze adds an extra touch of indulgence, but they’re just as delicious without it. These biscuits come together quickly and will have your kitchen smelling heavenly!
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup cold butter, cubed
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 2 tablespoons melted butter (for brushing)
For the glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Cut the cold butter into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Stir in the buttermilk and vanilla extract until just combined. Be careful not to overmix.
- Gently fold in the blueberries, being careful not to mash them.
- Turn the dough out onto a floured surface and gently pat it into a rectangle about 1 inch thick. Fold the dough over itself a couple of times to create layers.
- Use a biscuit cutter or a glass to cut out rounds and place them on the prepared baking sheet.
- Brush the tops of the biscuits with melted butter.
- Bake for 12-15 minutes, or until the biscuits are golden brown.
- If making the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Drizzle over the warm biscuits before serving.
Enjoy these blueberry biscuits warm with a pat of butter or extra glaze!
